Walmart U.S. CEO and President Greg Foran showcased KettlePizza at the retailer’s recent U.S. Manufacturing Supplier Summit. You don’t need to dig very deep into the history of KettlePizza to learn that from day one our goal wasn’t just to build a product and company, but to create U.S. jobs. You’ll see this stated on our website in the “About … Continue reading “KettlePizza and Walmart’s U.S. Manufacturing Supplier Summit”

A nice pie with a great crust made with store-bought pizza dough and some fresh mootz. By R.B. Quinn and Mindy Merrell of CheaterChef.Com. Some folks prefer to do things the hard way; others just have better things to do. We do some of both, depending on the circumstances. When it comes to making your own pizza dough, it may … Continue reading “Relax About the Dough – Tips for Using Dough from the Store”

By R.B. Quinn and Mindy Merrell of CheaterChef.Com. KettlePizza offers a nice array of kits with several different options, but today we’re going to take a quick look at the difference between using the Baking Steel top vs. just the Weber dome (KettlePizza without the Baking Steel). We’ve been making plenty of pizza with the Serious Eats KettlePizza Special Edition … Continue reading “KettlePizza Kits — Baking Steel vs. The Dome”

By R.B. Quinn and Mindy Merrell of CheaterChef.Com. One of the joys of firing up your KettlePizza oven is knowing you’ve got leftover pizza ready for lunch or dinner over the next few days. And if you plan a little, you can create even more last-minute pizza options. That’s the beauty of making extra. Even better, delicious leftover homemade KettlePizza … Continue reading “KettlePizza Leftovers — The Beauty of Making Extra”

. Guest post by Gav Martell of www.grillinterrupted.com, author of the cookbook “Grill Interrupted,” a MasterChef Canada Season 2 finalist, and winner of Toronto’s Inaugural Winterlicious Tin Chef Competition (exclusively for home chefs). Gav bought his first KettlePizza last February. Once the snows of Ontario gave way to Spring, he was finally able to fire up his Made in the USA KettlePizza. … Continue reading “KettlePizza: Increasing Facebook friend counts since 2010”

Many of you may know Matt Frampton as one of our earliest KettlePizza Ambassadors. Recently, Matt was accepted at Tony Gemignnani’s International School of Pizza to enhance his pizza making skills! His talents are already pretty impressive as Matt travels all around the country with his competitive BBQ team where he cooks pizza on his Charcoal KettlePizza and Weber kettle in the … Continue reading “Matt Frampton’s Ultimate Pizza Dough – You Asked and Here It Is!”